Grilled Asparagus With Fried Eggs And Pancetta

• 1 pound asparagus, trimmed
• Cooking spray
• 8 (1-ounce) slices refrigerated polenta
• 2 ounces pancetta, chopped
• 1 1/2 cups sliced onion
• 1/8 teaspoon crushed red pepper
• 3 garlic cloves, thinly sliced
• 2 teaspoons butter
• 4 large eggs
• 3/8 teaspoon kosher salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 2 teaspoons extra-virgin olive oil

1. Heat a grill pan over high heat. Coat pan and asparagus with cooking spray. Add asparagus to pan; cook 7 minutes or until charred, turning occasionally. Place asparagus on a baking sheet; keep warm. Lightly coat polenta with cooking spray. Add polenta to pan; cook 2 minutes on each side or until grill marks appear. Add polenta to pan with asparagus; keep warm.
2. Heat a large nonstick skillet over medium-high heat. Add pancetta to pan; saute 2 minutes or until pancetta begins to brown. Stir in onion, red pepper, and garlic; saute 6 minutes or until onion is lightly browned. Add onion mixture to pan with asparagus and polenta; keep warm. Return skillet to medium-high heat. Add butter to pan; swirl to coat. Crack eggs, 1 at a time, into pan; cover and cook 2 minutes or until whites are set and yolks are soft. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
3. Divide polenta, asparagus, and onion mixture evenly among 4 small plates; top each serving with 1 egg. Sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; drizzle each serving with 1/2 teaspoon oil.

cooking spray, polenta, pancetta, onion, red pepper, garlic, butter, eggs, kosher salt, freshly ground black pepper, extravirgin olive oil

Taken from www.myrecipes.com/recipe/grilled-asparagus-fried-eggs-pancetta (may not work)